Apple Pork Tenderloin with Dijon and Thyme
Juicy, moist pork tenderloin covered in an apple and thyme sauce.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
- 800 g pork tenderloin
- 1 onion
- 1 apple
- 6 tbsp whole grain dijon mustard
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp thyme
- 3 tbsp olive oil
- 1 cube chicken bouillon
- 1/2 cup water
Preheat the oven to 190C/375F
Peel and slice the onion. Peel (or don't) the apple, slice in half, remove the core and slice into thick slices.
Rub the salt and pepper all over the tenderloins.
In a large frying pan, drizzle the olive oil and place your tenderloins over. We will be browning all sides on medium heat. With tongues, make sure you rotate the pork once in a while so that every side is nicely browned. We are not fully cooking the pork here, just browning it. The oven will cook the rest.
Once browned, remove from pan and put in an oven tray. Keep the pan there, we will use the pork fat to cook the apples and onions.
Brush the pork with 4 tbsp of dijon mustard and sprinkle 1 tbsp of thyme over.
Place it in the oven and bake for 12 minutes uncovered. The inner temperature should register to 60C/140F with a thermometer when taken out of the oven.
While the pork is cooking in the oven, let's make the apple sauce. Add the onions and apple to the previous pan and start cooking. Once the onions have started to soften, mix in 2 tbsp of dijon and 1 tbsp of thyme. Cook for 1 more minute. Add the water and the chicken bouillon.
Cook on medium heat and let the water evaporate. Once evaporated the apples should be soft.
Check the pork at 12 minutes. If it's less than 60C/140F, then pop it back in the oven for 2 more minutes.
Take out the pork from the oven and transfer to a cutting board. Cover with a large lid and let it sit for 5-10 minutes. The steam of the pork will cook the inside.
Slice the pork into thick slices, transfer to a plate, and cover with the apple sauce.
Serving: 1serving | Calories: 346kcal | Carbohydrates: 12.3g | Protein: 42.32g | Fat: 12.52g | Saturated Fat: 2.84g | Cholesterol: 130mg | Sodium: 751mg | Fiber: 1.2g | Sugar: 9.26g | NET CARBS: 11.1g